chicken vegetable soup recipe

This chicken vegetable soup is a relic from a time when I needed comfort fast. It’s unpretentious, honest, and always makes the kitchen smell like home. I love how it can be a quick weekday fix or a slow weekend project, depending on how much love you toss in.

Why I keep returning to this humble bowl

It’s a reminder that simple can be satisfying. No matter the season or mood, this soup wraps me in a quiet sense of home. It’s forgiving, adaptable, and never fails to soothe, especially when I need a quick pause from chaos.

Breaking down the ingredients that make this soup special

• Chicken: Cooked, shredded chicken adds hearty protein, making the soup filling and comforting.
• Carrots: Sweet, earthy, and slightly crunchy, they bring color and texture.
• Celery: Adds a subtle bitterness and aromatic lift to the broth.
• Potatoes: Tender and starchy, they soak up flavors and provide body.
• Onions and garlic: Fundamental aromatics that build a fragrant base.
• Chicken broth: The flavor backbone, rich and savory, with a smoky undertone if using homemade.
• Lemon: A bright splash that cuts through richness, making every spoon lively.

Tools of the trade for a simple, soulful soup

• Heavy-bottomed pot: Ensures even heat for simmering and prevents scorching.
• Wooden spoon: Stirs the soup gently, avoiding metal reactions.
• Chef’s knife: Chops vegetables uniformly to cook evenly.
• Measuring spoons and cups: Helps balance seasonings and liquids precisely.
• Ladle: Serves the soup in big, satisfying scoops.

Step-by-step for a cozy, nourishing bowl

Step 1: Start with a deep, heavy-bottomed pot on medium heat, about 180°C / 355°F.

Step 2: Add a splash of olive oil, then toss in chopped onions and garlic. Cook until translucent, about 5 minutes, smell sweet and earthy.

Step 3: Stir in diced carrots, celery, and potatoes. Cook for another 8 minutes, veggies should soften and release aroma.

Step 4: Pour in chicken broth, bring to a gentle simmer, about 95°C / 203°F, and add shredded cooked chicken.

Step 5: Simmer gently for 20-25 minutes, until flavors meld and vegetables are tender, stirring occasionally.

Step 6: Taste and adjust salt and pepper as needed. Finish with a squeeze of lemon for brightness.

Cooking checkpoints and tips to keep in mind

• Veggies should be tender but not mushy, test with a fork.
• Broth should be clear and steaming, not boiling vigorously.
• Chicken should be shredded and heated through, no pink parts.
• Taste test for seasoning, adjust salt and acidity before serving.

Common pitfalls and how to fix them

• Over-salted the soup, making it too salty to fix.? Add a splash of vinegar or lemon to brighten dull broth.
• Soup is bland, missing depth.? Dilute with a bit of water or more broth, then re-season.
• Veggies are mushy.? Simmer longer or add a splash of soy sauce for umami boost.
• Broth is cloudy.? Lower heat and cook for less time, or add a splash of cold water to stop cooking.

Chicken Vegetable Soup

This comforting chicken vegetable soup combines shredded cooked chicken with hearty vegetables like carrots, celery, and potatoes simmered in a savory broth. The soup develops a warm, clear appearance with tender ingredients, finished with a bright squeeze of lemon for freshness. It’s a versatile dish that can be quick or slow to prepare, offering cozy satisfaction in every bowl.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 large onion chopped
• 3 cloves garlic minced
• 2 carrots carrots diced
• 2 stalks celery diced
• 2 potatoes potatoes diced
• 4 cups chicken broth
• 2 cups cooked chicken shredded
• 1 lemon lemon for juice
• to taste salt and pepper

Equipment

• Heavy-bottomed pot
• wooden spoon
• Chef’s knife
• Measuring spoons and cups
• Ladle

Method

 

1. Heat a heavy-bottomed pot over medium heat and add a tablespoon of olive oil, warming until shimmering.
   
2. Add chopped onions and minced garlic to the pot. Cook, stirring occasionally, until the onions turn translucent and fragrant, about 5 minutes.
3. Stir in diced carrots, celery, and potatoes. Cook for about 8 minutes, stirring occasionally, until the vegetables start to soften and release aroma.
4. Pour in the chicken broth and bring the mixture to a gentle simmer, just below bubbling, around 95°C / 203°F.
5. Add the shredded cooked chicken into the broth. Stir to combine and allow everything to simmer gently for 20-25 minutes, until vegetables are tender and flavors meld.
6. Taste the soup and season with salt and pepper as needed. Squeeze fresh lemon juice into the pot to brighten the flavors.
7. Use a ladle to serve the hot soup into bowls, ensuring each has a good mix of tender vegetables and shredded chicken, with a clear, inviting broth.

Notes

For extra flavor, consider adding herbs like thyme or parsley. Adjust the lemon to taste for brightness.